| Protein name |
Alpha-amylase |
| Host compatibility |
Bacillus subtilis |
| Yield |
Not reported in g/l, 102 893 U/mL (K. Zhang et al., 2024) **
|
| Scale (in specific example) |
Lab scale in bioreactor (K. Zhang et al., 2024)
|
| Biggest scale product has been develloped in this organism |
Industrial (AB Enzymes) |
| Regulatory status in Europe |
Production of alpha-amylase in B. subtilis by AB Enzymes has been issued as safe for consumption by EFSA, but is not allowed for the us ein food yet. (Lambré et al., 2023a)
|
| Regulatory status in other parts of the world |
FDA GRAS approval in US. Not allowed in Canada
|
| Companies producing this protein in this organism |
AB enzymes
|
| Extra/remark |
|
| Publications/references |
-
Zhang, K., Luo, H., Zhu, X., Liu, W., Yu, X., Tao, W., Lin, H., Hou, M., & Wu, J. (2024). Construction of Bacillus subtilis chassis strain with enhanced α-amylase expression capability based on CRISPRi screening. International Journal of Biological Macromolecules, 283, 137497. https://doi.org/10.1016/j.ijbiomac.2024.137497
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Lambré, C., Baviera, J. M. B., Bolognesi, C., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Aguilera, J., Andryszkiewicz, M., Liu, Y., & Chesson, A. (2023a). Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus subtilis strain AR‐651. EFSA Journal, 21(2). https://doi.org/10.2903/j.efsa.2023.7468
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Fernandes, P. (2018). Enzymatic Processing in the Food Industry. In Elsevier eBooks. https://doi.org/10.1016/b978-0-08-100596-5.22341-x
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Raveendran, S., Parameswaran, B., Ummalyma, S. B., Abraham, A., Mathew, A. K., Madhavan, A., Rebello, S., & Pandey, A. (2018). Applications of Microbial Enzymes in Food Industry. Food Technology and Biotechnology, 56(1). https://doi.org/10.17113/ftb.56.01.18.5491
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Meena, M., Zehra, A., Dubey, M. K., Aamir, M., & Upadhyay, R. S. (2018). Penicillium Enzymes for the Food Industries. In Elsevier eBooks (pp. 167–186). https://doi.org/10.1016/b978-0-444-63501-3.00009-0
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Ali, Z., Abdullah, M., Yasin, M. T., Amanat, K., Sultan, M., Rahim, A., & Sarwar, F. (2025). Recent Trends in Production and potential applications of microbial amylases: A comprehensive review. Protein Expression and Purification, 106640. https://doi.org/10.1016/j.pep.2024.106640
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Park, S. H., Na, Y., Kim, J., Kang, S. D., & Park, K. (2017). Properties and applications of starch modifying enzymes for use in the baking industry. Food Science and Biotechnology. https://doi.org/10.1007/s10068-017-0261-5
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Lončar, N., Slavić, M. Š., Vujčić, Z., & Božić, N. (2015). Mixed-mode resins: taking shortcut in downstream processing of raw-starch digesting α-amylases. Scientific Reports, 5(1). https://doi.org/10.1038/srep15772
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